This silky egg and wakame soup is infused with the wonderful aroma of sesame oil! A beloved recipe with over 1800 reviews - perfect for your Chinese dinner table! ♪
Ingredients
4 servings- Egg2
- Wakame seaweedto taste
- White sesame seedsto taste
- ★Water4 cups
- ★Granulated Chinese bouillon1 tbsp
- ★Salt1/4 tsp
- ★Sesame oil1/2 tbsp
- ★Black peppera pinch
Directions
10 min- 1
Add all the ★ seasonings to a pot and bring to medium heat.
- 2
When the broth comes to a boil, slowly drizzle in the beaten eggs from 2 eggs and gently stir until they form soft, silky strands.
- 3
Add wakame seaweed to taste and sprinkle with white sesame seeds to finish.
Tips
Using granulated Chinese bouillon makes it easy to capture authentic dashi flavor. Drizzling the beaten eggs slowly into boiling broth creates a delicate, silky texture.
Nutrition
Per serving- Calories45 kcal
- Protein3.1 g
- Fat2.8 g
- Carbs1 g
- Sodium1.1 g
This silky egg and wakame soup is infused with the wonderful aroma of sesame oil! A beloved recipe with over 1800 reviews - perfect for your Chinese dinner table! ♪
Ingredients
4 servings- Egg2
- Wakame seaweedto taste
- White sesame seedsto taste
- ★Water4 cups
- ★Granulated Chinese bouillon1 tbsp
- ★Salt1/4 tsp
- ★Sesame oil1/2 tbsp
- ★Black peppera pinch
Directions
10 min- 1
Add all the ★ seasonings to a pot and bring to medium heat.
- 2
When the broth comes to a boil, slowly drizzle in the beaten eggs from 2 eggs and gently stir until they form soft, silky strands.
- 3
Add wakame seaweed to taste and sprinkle with white sesame seeds to finish.
Nutrition
Per serving- Calories45 kcal
- Protein3.1 g
- Fat2.8 g
- Carbs1 g
- Sodium1.1 g
Tips
Using granulated Chinese bouillon makes it easy to capture authentic dashi flavor. Drizzling the beaten eggs slowly into boiling broth creates a delicate, silky texture.